Chilled Cucumber Soup With Avocado Toast
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By cooking.nytimes.com
Chilled Cucumber Soup With Avocado Toast
Instructions
Cook:15min
Updated at: Sat, 13 Dec 2025 17:11:34 GMT
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Ingredients
2 servings
1 poundcucumbers
peeled, halved lengthwise and seeded
2 cupsbuttermilk
or use 1 1/2 cups plain yogurt plus 1/4 cup water
1garlic clove
large, peeled and smashed
2anchovy fillets
optional
2scallions
small whole, trimmed
0.5jalapeño
seeded, deveined and chopped
½ cupmixed fresh herbs
packed, like mint, parsley, dill, tarragon, basil and cilantro
½ teaspoonsherry vinegar
or white wine, more to taste
¾ teaspoonkosher sea salt
plus more to taste
4slices baguette
or other bread, toasted
1avocado
pitted, peeled and thinly sliced
2 tablespoonscrumbled feta cheese
0.5lemon
extra-virgin olive oil
for serving
freshly ground black pepper
1 earcorn
shucked, kernels sliced off
fresh dill
for serving
Instructions
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